Raw kale and mango salad


At my first private healthy cooking lesson we made this delicious and simple salad with gluten-free salmon and quinoa burgers and it went down a storm. I also served it at Pura Vida Social Club, pictured, and it disappeared just as rapidly.

Kale is packed with nutrients including calcium, Vitamins A, C and K, essential fatty acids, anti-oxidant and anti-inflammatory flavanoids and more iron than beef, so getting it into our diet in its raw unspoilt state is a good thing. Massaged here with oil, salt and lemon, then drizzled with honey and topped with fresh juicy mango and salty tamari seeds, it wins on every level.

Serves 4


200g / 1 bunch kale, finely sliced

1 ripe mango, cut into small chunks

Juice of one lemon

Sea salt to season

2 tsp honey

1/4 cup hemp or other cold-pressed oil

Tamari roasted seeds to sprinkle

With half of the oil and lemon juice and a sprinkle of salt, massage the kale in a bowl for five or six minutes until it becomes tender. Then all the mango, mix the rest of the oil and lemon with the honey and drizzle on top. Sprinkle with roasted seeds splashed with tamari and serve.

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